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Special equipment: a deep fryer
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For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover.
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Soak overnight in a cool place.
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Drain and rinse before using.
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Heat the olive oil in a large pot over medium heat.
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Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned.
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Stir in the cayenne and cook 1 minute.
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Add the beans, 3 cups of the chicken broth and tomatoes and stir.
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Add the thyme, sage and bay leaf.
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Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours.
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Remove the bay leaves.
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Season the beans with salt and pepper.
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Remove 1 cup of the cooked beans and mash them.
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Return them to the pot and stir to combine with the whole beans.
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During the last 20 minutes of cooking the beans, make the rice.
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Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil.
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Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes.
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Keep the rice and beans warm.
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For the collard greens: Place the ham hock in a large pot and add just enough water to cover.
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Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours.
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Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper.
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Cover with the lid slightly off and cook the collards until tender, about 45 minutes.
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Remove the collards from the pot and reserve the cooking liquid.
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Shred the meat from the ham hock and reserve.
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Heat the vegetable oil in a large skillet over medium-high heat.
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Add the shredded ham and cook until crisped up.
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Add the collards and stir.
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Add a few spoonfuls of the cooking liquid and stir.
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Turn off the heat, cover and keep warm.
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For the chicken: Preheat the oven to 400 degrees F.
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Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish.
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Season the mixture with some salt and pepper, add the chicken and toss to coat.
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Cover the dish tightly with foil and bake for 30 minutes.
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Reserve the cooking liquid from the baking dish.
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Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.
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Remove the chicken from the baking dish and pat it dry.
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Reserve the liquid in the baking dish.
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Deep fry the chicken until just browned and crispy.
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Drain on paper towels.
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Strain the cooking liquid from the baking dish into a small saucepan.
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Bring to a simmer and stir in the butter.
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To serve, stir a few splashes of vinegar or hot sauce into the collard greens.
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Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs.
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Spoon the chicken sauce over the top.
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More recipes from Herschel's Southern menu:
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Shrimp and Grits Sweep
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Touchdown Peach Cobbler
